This French spread is
typically serve on baguette bread, but can also be served on crackers and such.
INGREDIENTS
1 cup pitted black
olives
1/4 cup oil packed
sundried tomatoes, drained, reserving oil
1 small clove garlic
1 tablespoon capers
2 teaspoons oil from
sun-dried tomatoes
1 teaspoon anchovy
paste
DIRECTIONS
Place all ingredients
in food processor and let it go until the mixture has reached a granular, pasty
consistency.
Serve.
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